Steam the spinach, then set aside to drain
well and cool.
Heat oil over medium heat in a saute pan, dust
the veal cutlets with flour and shake off any excess. Sear
the veal on both sides quickly, just to brown coating. Be careful not to overcook veal. Remove cutlets to a baking sheet and allow to cool. (You want the cooking process to stop.) To the same pan add the butter and garlic, allowing butter to melt and sizzle for a short while. Deglaze
the pan with the white wine
, then add the demi-glace and allow this sauce to reduce by half.
Set 1 of the racks in the oven to the topmost level and preheat the oven to 325 degrees F. Top each of the veal cutlets with some spinach, sage
leaves, a slice of prosciutto
, and Swiss cheese
. Place into the oven on the top rack only long enough to melt
cheese and warm. Do not leave in too long. You do not want the veal to cook any further.
To finish sauce
, remove from heat and whisk
in cubed butter. Season with salt and pepper, to taste.
Spoon sauce onto serving plate and top with veal cutlet
. Serve with buttered noodles or steamed julienned vegetables as an accompaniment.